Souper Casserole
Source of Recipe
Cooking with Soup Recipe Book
List of Ingredients
- 1 (11oz) can condensed Cheddar cheese soup
- 1/2 soup can milk
- 1/2c. corn meal
- 1/4c. butter
- 3 eggs, separated
- 1/2t. salt
- 1/4t. baking powder
Instructions
- Stir soup until smooth; gradually blend in milk. Bring to boil, stirring.
- Reduce heat and gradually add corn meal, stirring until just thickened.
- Remove from heat; stir in butter. Beat egg yolks until thick.
- Stir in a few tablespoons soup mixture. Blend yolks into remaining soup.
- Combine salt and baking powder; sprinkle over egg whites. Beat until stiff but glossy.
- Fold whites into the soup mixture. Pour into 1 1/2 qt. souffle dish.
- Bake in a 350 oven 1 hour.
- Makes: 6 servings.
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